| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Italian |
Italian, Luncheon, Main dishes, Poultry, Taste of ho |
8 |
Servings |
INGREDIENTS
| 16 |
oz |
Spiral pasta |
| 2 |
c |
Whipping cream |
| 1 |
tb |
Butter or margarine |
| 8 |
oz |
Mexican cheese blend or cheddar cheese, shredded |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 5 |
tb |
Olive oil or vegetable oil; divided |
| 2 |
md |
Zucchini; julienned |
| 2 |
md |
Yellow summer squash; julienned |
| 1 1/4 |
ts |
Salt; divided |
| 1/8 |
ts |
Pepper |
| 1 |
lb |
Boneless skinless chicken breast halves, julienned |
| 1/4 |
ts |
Dried basil |
| 1/4 |
ts |
Dried marjoram |
| 1/4 |
ts |
Dried savory |
| 1/4 |
ts |
Dried rosemary; crushed |
| 1/8 |
ts |
Rubbed sage |
INSTRUCTIONS
Cook pasta according to package directions. Meanwhile, heat cream and
butter in a large saucepan until butter melts. Add cheese; cook and stir
until melted. Rinse and drain pasta; add to cheese mixture. Cover and keep
warm. In a skillet over medium heat, saute onion and garlic in 3
tablespoons oil until onion is tender. Add squash; cook until tender. Add 1
teaspoon salt and pepper; remove and keep warm. Add remaining oil to
skillet; cook chicken with herbs and remaining salt until juices run clear.
Place pasta on a serving platter; top with chicken and squash. Yield: 8
servings.
NOTES : "This is a special dish that we enjoy often. A bed of noodles is
covered with a creamy cheese sauce, tender squash and strips of chicken
that've been stir-fried with flavorful herbs. It's delicious and pretty,
too!" Submitted by Pam Hall, Elizabeth City, North Carolina.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1
#686 by NGavlak@aol.com on Jul 22, 1997
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